Steamed Meatballs Recipe

Ever thought about transforming humble ground pork into something magical? Join me on a culinary adventure where every bite of these succulent meatballs delivers a burst of flavors and textures, and you’ll wonder why you don’t make them every week!

I adore how these steamed meatballs blend the intense flavors of ground pork, soy sauce, and sesame oil with a whisper of ginger and garlic. Adding a splash of Shaoxing wine, these meatballs have a tender texture thanks to the breadcrumbs and cornstarch, and they’re packed with savory flavor and protein.

Ingredients

• Ground Pork: Rich in protein, offering a hearty base and savory flavor.
• Soy Sauce: Provides umami depth, with a salty and slightly sweet taste.
• Shaoxing Wine: Adds a unique, aromatic richness, enhancing the meatballs.
• Sesame Oil: Brings nutty aroma and flavor, integral to Asian cuisine.
• Ginger: Offers a zesty spice, known for anti-inflammatory properties.
• Green Onions: Adds fresh sharpness and vibrant color to the dish.
• Water Chestnuts: Provides crisp texture, low in calories, with a subtle sweetness.

Ingredient Quantities

• 1 pound ground pork
• 1/4 cup breadcrumbs
• 1 egg, beaten
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 teaspoon sesame oil
• 1 tablespoon finely grated ginger
• 2 cloves garlic, minced
• 3 green onions, finely chopped
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1 tablespoon water chestnuts, finely chopped
• Steamed rice, for serving (optional)
• Chopped cilantro, for garnish (optional)

How to Make this

1. In a large mixing bowl, combine the ground pork, breadcrumbs, and beaten egg.

2. Blend in the soy sauce, Shaoxing wine, and sesame oil, mixing until everything is in harmony.

3. Blend in the ginger that has been finely grated, the garlic that’s been minced, and the green onions that have been chopped.

4. Add the cornstarch, salt, and white pepper, and mix thoroughly so all the ingredients are evenly combined.

5. Mix the finely chopped water chestnuts evenly throughout the meat mixture so that each bite has a bit of crunch.

6. After the mixture is unified, use your hands to mold it into small, equally sized meatballs of about one inch in diameter, to be precise.

7. Set up a steamer or a large pot with a rack for steaming, and bring water to a boil over medium-high heat.

8. Put the meatballs on a plate that can withstand heat or in a steamer basket. Make sure they don’t touch, so they can cook evenly.

9. Cook the meatballs in a steam bath for about 15 to 20 minutes, or until they are cooked through and firm to the touch.

10. Serve the hot steamed meatballs over the steamed rice, if you want; and if you really want to be fancy, garnish with chopped cilantro.

Equipment Needed

1. Large mixing bowl
2. Fork or whisk (for beating the egg)
3. Grater (for ginger)
4. Knife (for mincing garlic and chopping green onions and water chestnuts)
5. Cutting board
6. Mixing spoon or spatula
7. Steamer or large pot with a rack for steaming
8. Heatproof plate or steamer basket
9. Pot or rice cooker (if serving with rice)
10. Measuring spoons and cups
11. Tongs or slotted spoon (optional for handling meatballs)

FAQ

• Q:Is it acceptable to use another kind of meat rather than pork?

  A: Yes! You may replace the ground pork with ground chicken, turkey, or beef; however, the flavor and consistency may differ slightly.

• Q:What can I use as a substitute for Shaoxing wine?
  You can use dry sherry or sake as an alternative; or, avoiding alcohol? Use chicken broth with a splash of rice vinegar.
• Q:Are breadcrumbs a must for this recipe? A: The breadcrumbs are a big help in holding the meatballs together and giving them a great texture. But you can use panko (Japanese-style bread crumbs) or go with no breadcrumbs for a gluten-free option.
• Q:Is it possible to bake or fry these meatballs instead of steaming them? A: It is possible to bake or pan-fry these meatballs; however, steaming them not only keeps them juicy and tender (which is quite a challenge in the aforementioned cooking methods), but also greatly enhances the flavor of the ingredients used.
• Q:How do I store leftover meatballs?
  A: Any remaining food should be stored in a container sealed tightly enough to keep air from entering. That way, humidity won’t affect the food, and the food won’t affect humidity in the rest of the fridge. They should be placed in the fridge for no more than three days, the food that is, and in the freezer for no more than three months.
• Q:Is it possible to prepare the meatballs in advance? A: It is possible, and this is how you do it. You make the meatballs, then chill them in the refrigerator for up to a day, or you freeze them (in an uncooked state) for later use. You then steam the meatballs as called for in either the base recipe or one of the variations. That’s the ahead-of-time part.

Steamed Meatballs Recipe Substitutions and Variations

Ground Pork:
– Substitute with ground chicken or turkey for a lighter option.
Soy Sauce:
– Substitute tamari or coconut aminos for the gluten-free option.
Shaoxing Wine:
• Use mirin or rice vinegar in place of cooking sake if you want a non-alcoholic substitute.
Sesame Oil:
– Replace with olive oil or omit for a different flavor profile.
Water Chestnuts:
– Replace with sautéed mushrooms, zucchini, or cooked eggplant for a flavor variation.

Pro Tips

1. Chill the Mixture: Before shaping the meatballs, chill the pork mixture in the refrigerator for about 30 minutes. This will make it easier to handle and help the meatballs hold their shape better during cooking.